Description
Meyer Lemon Pudding Cake is a light and fluffy dessert that combines the tartness of lemons with a rich pudding base.
Ingredients
Scale
- 4 tablespoons unsalted butter, room temperature
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 3 large eggs, room temperature, separated
- 1/3 cup Meyer lemon juice or 1/4 cup regular lemon juice
- 1/3 cup all-purpose flour
- 1 cup sour cream
- 1/4 teaspoon salt
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F. Butter a 1-quart soufflé dish (or individual ramekins).
- In a stand mixer, beat butter until light and fluffy. Add sugar and lemon zest; mix to combine.
- Add egg yolks one at a time, beating well after each. On low speed, mix in half the lemon juice, half the flour, and half the sour cream until smooth. Repeat with remaining amounts.
- In a clean bowl, beat egg whites on medium until foamy. Increase speed, add salt, and beat to stiff peaks.
- Gently fold one-quarter of the egg whites into the lemon mixture. Fold in the remaining whites in batches until incorporated.
- Transfer batter to the prepared dish. Place the dish in a larger pan and pour boiling water around it to a depth of about 1 inch (water bath).
- Bake 50–60 minutes until lightly golden and the center is just set. Do not open the oven door while baking.
- Remove from water bath and cool on a rack for 10–15 minutes.
- Dust with powdered sugar and serve warm.
Notes
- If using ramekins, bake 40–45 minutes.
- Use 1/4 cup juice if substituting regular lemons for Meyer lemons.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
Keywords: Meyer Lemon Pudding Cake, lemon dessert, pudding cake